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Baked orange custard tart

Lotte Duncan from Good Food Live
For a simple, old-fashioned dessert try Lotte Duncan's simple recipe for a fragrant, citrus-flavoured home-made custard tart.

Baked orange custard tart

Method

1. Preheat the oven to 200ºC/gas 6.

2. Roll out the shortcrust pastry and use it to line a 23cm loose-based flan tin. Prick the base thoroughly with a fork and bake blind for 10-15 minutes. Remove the blind-baked pastry case and reduce the oven temperature to 170ºC/gas 3.

3. Meanwhile, place the cream and orange zest in a saucepan. Heat the cream to scalding point and set aside to infuse for 10 minutes.

4. In a mixing bowl beat together the eggs and egg yolks and soft brown sugar until well-mixed. Mix in the orange flower water and brandy.

5. Pour the egg mixture into the infused warm milk and mix well.

6. Strain the egg and milk mixture into the pastry case and sprinkle with freshly grated nutmeg.

7. Bake the custard tart for 30-40 minutes until the filling has set.

8. Serve warm from the oven with cream.

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Serves: 6

Prep: 20 min, plus 10 mins
Cook: 30 min

Ingredients
225g short crust pastry
425ml single cream
grated zest of 1 orange
2 large Eggs
2 large egg yolks
25g soft brown sugar
2 tsp orange flower water
1 tbsp Brandy
freshly grated nutmeg, for sprinkling
single or double cream, for serving